Bring the yogurt to room temperature. Purée 350 g of the mango in a blender. If you don't have a blender, then use a strainer.
Slice the remaining mango into 1 cm cubes and use for the topping.
Add the yogurt to the mango purée from step 1 and mix well. Place the kanten and water in a pot and turn on the heat. Let it boil for 2 minutes, then remove from the heat, and immediately add the sugar and dissolve. Let cool.
Gradually add the cooled kanten mixture to the mango purée and yogurt mixture from Step 3, and mix well with each addition.
Pour into pudding cups and cool in the refrigerator. Once cooled, add the toppings and it's complete.
I topped this pudding with yogurt and mango, and decorated it with a mint leaf.
I topped this pudding with whipped cream and mango, and decorated it with a mint leaf.
I topped this pudding with mango and decorated it with a mint leaf.
Story Behind this Recipe
Adding yogurt to mango makes it light and refreshing!! Kanten makes it healthy and smooth, and is a summery dessert.
Because the fibers of the mango cannot be easily puréed, purée a small amount of mango at a time. Kanten hardens when added to cold substances, so use yogurt and canned mango that have been brought to room temperature. Also, when adding the kanten to the purée, be sure to mix it in quickly.